Recipes

MAIN COURSE, SIDE DISHES

Vegetable Pot Pies

1 tablespoon unsalted butter

½ medium onion, finely chopped

1 small carrot, peeled and finely chopped

6 ounces button mushrooms, sliced

1 small russet potato, peeled and diced

2 tablespoons all-purpose flour

1 cup vegetable stock

1 cup whole milk

½ cup frozen baby green peas

1 sheet store-bought pie dough

1 egg yolk, mixed with 2 teaspoons water

Salt and pepper

• Preheat oven to 400 degrees. Melt butter in a skillet over medium heat.
• Add the fennel, onion and carrot; cook until softened, about 5 to 7 minutes.
• Add the mushrooms and potatoes; continue cooking until nicely browned, about 6 or 7 minutes more.
• Sprinkle the flour over vegetables; cook 1 minute more.
• Stir in the stock and milk; bring to a simmer. Remove from heat; stir in peas.  Season with salt and pepper.
• Top with pie dough; trim excess dough from around the edges.
• Brush top with egg wash. Bake until golden brown, about 18 to 20 minutes.  Serve warm.